Late Summer Stir Fry

So I said I didn't really like eggplant. Except in certain preparations. Here's one that gives the slender Japanese version its due. This barbecue-ish sauce is so great with sweet late summer vegetables. Sub in whatever you have on hand.

Marinade

2 cloves garlic, minced
1 1/2 tablespoons minced fresh ginger
1 tablespoon chile garlic sauce
1/2 cup low sodium soy sauce
3 tablespoons water
1/3 cup mirin
4-5 tablespoons brown sugar

Combine the ingredients above in a sauce pan over medium low heat and whisk until the sugar dissolves.

Stir Fry
1 1/2 cups string beans, trimmed and chopped into 1 inch-long pieces
1 carrot, peeled and sliced into thin strips
2 japanese eggplants, chopped into similar shapes as the beans
1/2 small bell pepper, sliced
4 ounces tempeh, sliced thinly

Pour the marinade over the stir fry vegetables and tempeh. Marinate for at least 30 minutes. Then cook all in a wok, or large saute pan, over high heat for about 5 minutes, or until the sauce cooks down a bit and the vegetables are beginning to char.

Serve over rice. Drizzle with about 1-2 tablespoons sesame oil (total, for all servings combined) just before serving. Garnish with cilantro.

Serves 3-4.